Snappy Southwest Corn Muffins

  • Yield: 12 servings
  • Prep: 20 mins
  • Cook: 25 mins

Ingredients

1-- 8-ounce package corn muffin mix
1tablespoon chili powder (or 1-2 teaspoons for less spicy flavor)
1/2cup milk
1-- egg
1cup canned, drained corn kernels (or 7-ounce can Mexicorn)
1cup (4 ounces) cubed Hickory Smoked or classic Jarlsberg or Nokkelost cheese
1-- 4-ounce can chopped chili peppers
1/2cup (2 ounces) chopped California Ripe Olives
1/2cup (2 ounces) chopped California walnuts

Instructions

  1. Preheat oven to 400F. 
  2. Combine muffin mix and chili powder.  Add milk and egg and stir to moisten.  Stir in remaining (5) ingredients. 
  3. Fill each muffin cup with about ½ cup mixture, dividing batter evenly*. 
  4. Bake 25-30 minutes until golden brown.

Variation:  Before baking, top muffins with additional walnuts.

* Or divide evenly among 10 muffin cups for more rounded, “domed” muffins.

Nutritional Info *per serving

  • Calories 160
  • Glycemic Load 0
  • Fat 9g
  • Saturated Fat 3g
  • Polyunsaturated Fat 3g
  • Monounsaturated Fat 3g
  • Cholesterol 35mg
  • Sodium 310mg
  • Potassium 130mg
  • Carbohydrate 15g
  • Fiber 2g
  • Sugars 1g
  • Protein 6g
  • Trans Fat 0g
  • Vitamin A 8%
  • Vitamin C 8%
  • Calcium 10%
  • Iron 6%
Follow

Get every new post delivered to your Inbox.

Join 305 other followers